Poulet a l'estragon - Easy Meals with Video Recipes by Chef Joel Mielle

Poulet a l'estragon - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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VIDEO

Poulet a l’estragon

Tarragon Chicken in a cream Sauce

I absolutely love the feeling of pulling a bubbling, rich pan out of the oven, it instantly fills the entire house with warmth. Tarragon is one of those magical herbs that completely transforms a meal, making me feel like I’m sitting right in the middle of a cozy, loud little French bistro. It sounds super fancy when you say Poulet à l’estragon, but honestly, it’s just pure, comforting food you can easily throw together at home without stressing. The way this chicken braises in that creamy sauce keeps it unbelievably juicy, and I always grab a smaller bird because they pack way more flavour. Do not panic if you only have dried tarragon either, it still tastes incredible. My absolute favourite part is splashing in the cognac. It’s mostly for the sauce, but I always take a little sip first… just for quality control!

Ingredients

1 whole chicken (or buy broken down in 8 pieces)
1 medium carrot
1 celery stick
2 shallots
1½ cup chicken stock (for best results, use the chicken bones and carcass to make your own with one bay leaf)
1 tbsp butter
½ cup all purpose (plain flour)
1 shot glass of Cognac or Brandy (optional)
½ cup red wine vinegar
1 cup heavy or thickened cream
4 stalks of fresh tarragon leaves (or use 1.5 tbsp dried)
1 tsp mustard
Salt and pepper

Steps

Step 1
Break up chicken into 8 pieces.
Step 2
If making a chicken stock, place carcass smashed up in a pot with 1 bay leaf covered in water. Simmer gently 30 minutes. Strain once done and scoop off any fat from the top.
Step 3
Peel then chop or dice the vegetables very finely, shallots, carrot, celery. Set aside.
Step 4
Season the chicken with salt and pepper then generously coat in flour.
Step 5
In a large oven proof frying pan or Dutch oven, add 2 tbsp olive oil on high heat. Add the chicken pieces skin side down and sauté until nicely brown on each side. Only cook a few pieces at a time. Remove chicken and set aside.
Step 6
To the same pan on medium heat, add 1 tbsp butter, and the chopped vegetables. Leave to sweat a minute or two. Deglaze with the cognac, (flambe if safe) then add the red wine vinegar, the chicken stock. Mix well.
Step 7
Return the chicken pieces to the pan by placing them in the sauce skin side up.
Step 8
Bake in oven for 30 min at 350°F – 180°C. If your oven isn’t convection you may need an extra 10 minutes or so. This can also depend on the size of your chicken. Use a meat thermometer if in doubt.
Step 9
Once cooked, remove the chicken pieces, and put them in a warm spot. Ideally on a plate or a pan and back in the hot turned off oven.
Step 10
Add the mustard, cream and freshly chopped tarragon to the pan. Add salt and pepper. Reduce and taste for seasoning.
Step 11
Add the crispy chicken pieces skin side up, coat with sauce. Garnish with fresh tarragon leaves and flowers if in season.